As temperatures start to rise and the world bursts into bloom, we get the urge to haul our coolers to the beach or park and soak in the sun with some good snacks. Even if you can’t make it to those spaces, you can still take a picnic to your own backyard or stoop! These delightful cheesy veggie stacks are portable, colorful, and delicious.
Made with Stella 2-month aged Fontinella, these stacks combine melted cheese with crisp summer veggies for a healthy-ish appetizer or lunch side. Stella Fontinella is the perfect melting cheese: rich but not too strong, versatile and creamy. (Its name comes from the Italian word fondere, to melt.) Arranged on an antipasto platter or stuffed in a grilled sandwich, this cheese takes inspiration from the traditional washed-rind cow’s milk cheese Fontina, made in the Italian Alps since the 12th century. Fontina D’Aosta carries a DOP distinction, but countries far beyond Italy’s borders have developed their own spins on the beloved pungent cheese. Swedish and Danish varieties, for example, have become the norm for export to the US and Canada, as they can be much milder and therefore more accessible to a wider audience. While we’ll always be cheerleaders for the stinky cheeses, we support spin-offs that bring traditional cheese styles to more tables across the globe.
Stella Cheese uses their own recipe for their trademark Fontinella, crafting a sweet, slightly sharp cheese that’s sure to please.
Stella Fontinella Veggie Stacks
Ingredients
- 1 eggplant ½-inch thick slices
- 1 zucchini ½-inch thick slices
- Olive oil
- Salt to taste
- 3 medium tomatoes ½-inch thick slices
- ½ cup pesto store bought or homemade
- 8 ounces Stella Fontinella shredded
- Basil leaves
Instructions
- ►Season eggplant and zucchini slices with salt and olive oil. Grill or broil until veggies are tender, about 4 to 5 minutes.
- ►Preheat oven to 350°F. Line a baking sheet lined with aluminum foil. Stack vegetables and shredded cheese in this order: eggplant, pesto, cheese, tomato, pesto, cheese, zucchini, pesto, cheese. Bake in the oven for 8 to 10 minutes until cheese begins to bubble. Top each stack with a basil leaf to serve.
